In Japan, autumn is known as shokuyoku no aki (食欲の秋, “the season of appetite”). Cooler weather brings hearty flavors, and seasonal harvests fill markets with abundance.

• Sanma (秋刀魚, Pacific saury) – Grilled with salt, a symbol of autumn dining.

• Matsutake (松茸) – A rare, aromatic mushroom, prized in soups and rice.

• Kuri gohan (栗ご飯) – Steamed rice with chestnuts.

• Kabocha (かぼちゃ) – Japanese pumpkin, used in tempura or simmered dishes.

• Persimmons (柿, kaki) – Sweet autumn fruit, eaten fresh or dried (hoshigaki).

• Oden (おでん) – A comforting hotpot with daikon, boiled eggs, and tofu.

• Imoni (芋煮) – A regional hotpot with taro, eaten outdoors by riversides in northern Japan.

• Matsutake dobin mushi (松茸土瓶蒸し) – A delicate soup with matsutake mushrooms served in a teapot.

• Grape and apple picking in orchards across Japan.

• Tsukimi (月見, moon-viewing festival) – Featuring tsukimi dango (rice dumplings).

• Regional food fairs in Tokyo and Osaka highlight harvest specialties.

• Autumn is high season for gourmet dining—book early if you want to try matsutake dishes.

• Street stalls at autumn festivals offer seasonal chestnut snacks.

Autumn in Japan is a feast of harvest flavors. From grilled sanma to luxurious matsutake, the season truly lives up to its name as “the season of appetite.”

👉 Book with us for seasonal dining experiences in Tokyo or Kyoto.